serves
2
prep
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
difficulty
Easy
level
Stream free On Demand
Back To The Future
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- ¼ celeriac bulb
- ½ tsp prepared horseradish
- ¼ cup finely sliced chives
- 8 cornichons, sliced
- ½ lemon, zest
- softened butter, for the bread
- 4 thick slices bread
- 1 red onion, finely sliced
- iceberg lettuce leaves, to serve
- 200 g smoked salmon
Mayonnaise
- 1 egg
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- salt
- 1 cup grapeseed oil
Instructions
- For the mayonnaise, crack the egg into a tall container and add the remaining ingredients on top. Place a stick blender all the way to the base of the container and blend, slowly drawing the blender to the top to incorporate the oil into a creamy mayonnaise.
- Slice the celeriac on a mandolin, then julienne into fine matchsticks. In a large bowl, combine the celeriac, horseradish, chives, cornichons, lemon zest and mayonnaise together and mix well.
- Butter the bread and top with a few slices of red onion and a leaf of lettuce. Top with the remoulade and then the salmon and form a sandwich. Cut the sandwich in half and serve.
Note
• Wrapping the sandwich in baking paper holds it together, making it easier to cut. Use a sharp non-serrated knife.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Back To The Future
